Home » Vegetable food » Barley Vegetable Soup

Barley Vegetable Soup




  • Barley 1 cup (soak overnight)
  • cooking oil (5 tablespoons)
  • garlic (finely chopped)  2 cloves
  • oinions (chopped) 1 large
  • green peas  1/2 cup
  • carrots (chopped)  x 2
  • potatoes (chopped)  3 medium potatoes
  • green beans (chopped)  cup full
  • 3 finely chopped cabbage leaves


  • Tumeric Powder 1 teaspoon
  • Red Cayenne Pepper Powder 1/4 teaspoon
  • Yellow Mustard Powder 1 teaspoon
  • Black Pepper 1 teaspoon
  • Salt to taste
  • 2 Maggie Cubes
  • Cumin seeds 1 teaspoon
  • Fennel seeds 1/4 teaspoon


  1. Soak a cup of pearl barley in water over night for quick cooking time, then drain water.
  2. Add 5 table spoons of cooking oil in a pot. Fry chopped garlic in oil for 30 seconds.
  3. Add chopped onions and fry until translucent.
  4. Add chop vegetables, carrots, chopped green beans, 3 finely cabbage leaves, peas, chopped potatoes and fry for 3 minutes. NB: any vegetable can be added for choice.
  5. Add salt, 1 teaspoon Tumeric, 1/4 teaspoon Red Cayenne pepper powder, 2 cubes Maggie, 1 teaspoon yellow Mustard powder and black pepper.  Mix spices with vegetables and after 3 minutes add drained barley. Mix well with the vegetables. Then add 4 cups of water. Boil for 15 minutes until cooked.
  6. In a separate pot, add 1 table spoon of oil and fry cumin seeds, fennel seeds, in a pan until crackles for 1 minute. Add to soup and stir. This is to add flavour to soup.  Garnish with chopped fresh Coriander leaves.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s